15:06How One of New York's Best Chocolate Factories Makes 5000 Award-Winning Bars a Day: Dan DoesEaterA full day inside Raaka's Brooklyn factory, from beans to about 5,000 wrapped bars. In the guide: How cacao goes from pod to roasted bean
12:30Brad Makes Chocolate in Ecuador: Part 1 | It's Alive | Bon AppétitBon AppétitEcuadorian cacao farms: cutting pods, filling fermentation boxes and sun drying the beans. In the guide: How cacao nibs become a smooth, snappy bar
11:25Brad Makes Chocolate: Part 2 | It's Alive | Bon AppétitBon AppétitInside Guittard's factory: roasting, winnowing, grinding, conching and refining at scale. In the guide: How cacao nibs become a smooth, snappy bar
2:30How to temper chocolate on a marble worktop?Callebaut ChocolateA Callebaut chef tempers dark chocolate by hand on marble and checks it for snap and gloss. In the journal: What conching does to chocolate, and why some makers stir for days
10:20How Real Swiss Chocolate Is Made | Regional EatsInsider FoodThe clearest look at a conche at work, and why long conching changes texture and flavor. In the guide: How to taste dark chocolate, and what to pair with it
11:05Tasting Craft Chocolate 101 - Episode 6 - Craft Chocolate TVCraftChocolateTVHow to taste craft chocolate step by step: look, snap, smell, melt and finish. In the guide: Cacao origins and how they taste
12:30Ghana Grows Our Cocoa, So Why Can’t It Make Chocolate? | Big BusinessBusiness InsiderGhana's cacao farms, heap fermentation under banana leaves, and local makers turning their own beans into bars. In the guide: Cacao origins and how they taste
3:36Creating Guatemala’s Food of the GodsGreat Big StoryGuatemala's cacao, from the tree through farmers and roasters to finished chocolate. In the guide: The best types of dark chocolate, and the ones we reach for
6:07HCP BFREE Pt 1 - Identifying Heirloom CacaoHeirloom Cacao Preservation FundHow the Heirloom Cacao Preservation Fund finds and identifies heirloom cacao in the Belize rainforest. In the journal: Dandelion Chocolate makes every single-origin bar from two ingredients
6:13Taste This: Exploring Bean to Bar at Dandelion ChocolateKQED FoodA walk through Dandelion's San Francisco factory with its bean sourcer: sorting, roasting, winnowing, melangers and tasting. In the journal: The dark chocolate bars we reach for, by type
7:20Making Chocolate isn't Just a Process. It's a Ritual.KSL DocumentariesThe story and process behind Ritual Chocolate, a small Utah bean-to-bar maker.
2:04The 10 steps of the Chocolate Manufacturing ProcessValrhona USAThe whole road from tree to bar in ten steps and two minutes.

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